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Canning Pickled beets with ground cinnamon.

Johnson City, TN(Zone 6b)

I found a recipe for Pickled beets that calls for ground cinnamon. I have always heard that ground spices gets stronger and shouldn't be used in canning. Opinions or advice? I only made 5 pints to try the method today.

3 pounds fresh small whole beets
2 cups cider vinegar
2 cups water ( I used the beet juice)
2 cups granulated sugar
1 teaspoon whole allspice
1 teaspoon whole cloves
1 tablespoon ground cinnamon

Clean, cook and peel beets and set aside. Place other ingredients in pot and bring to a boil. Let simmer for 15 minutes. Strain spices out of the liquid. Place beets in clean sterilized jars leaving 1/2 head space. Pour brine into jars leaving 1/4 headspace. Wipe jar swith wet paper towel. Add hot sterilized caps and lids. Process 30 minutes in boil bath. Begin timing once water had started to boil.

I used the leftover juice for pickled eggs. We will see how it turns out.

Thumbnail by PhyllisJ
Boise, ID(Zone 5b)

My grandmothers recipe for pickled beets has ground spices in it, quite a bit like your recipe. I don't remember the exact recipe right now. I absolutely love them!

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